Zucchini Pie I

No one will ever guess that this creamy, sweet dessert is made with a vegetable. Cooked zucchini is blended with sugar, evaporated milk, eggs, flour, margarine and vanilla. The filling is poured into a prepared crust, sprinkled with nutmeg and baked until

INGREDIENTS (for 8 servings):

2 cups zucchini - peeled, seeded and sliced

2 eggs, beaten

2 cups white sugar

4 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 cup margarine

2 cups evaporated milk

2 teaspoons vanilla extract

1 recipe pastry for a 9 inch single crust pie

1/4 teaspoon ground nutmeg

PREPARATION:

Preheat oven to 350 degrees F (175 degrees C). Place zucchini in a saucepan with enough water to cover, and boil until tender. Drain, and let stand in cold water for about 5 minutes, then drain.

In a bowl, mix together eggs, sugar, flour, salt, margarine, evaporated milk, and vanilla. Add cooked zucchini. In a blender or food processor, blend until smooth and creamy (pudding like). Pour into unbaked pie shell, and sprinkle with nutmeg.